The Vindaloo recipe arrived in Goa in the 15th century with the Portuguese explorers.
The dominant flavor to match is the sauce and the spice level.
Match the spices with a white with residual sugar or a fruity light red. Both served cool.
Hot Indian food needs an off-dry, fruity or flowery white wine. Riesling Spätlese is excellent with spicy Indian food.
Pinot Gris and Gewürztraminer from Alsace (France) can also work well.
If you go for Rosé, go for something strong and fruity. American Syrah Rosé is typically made with the "Saignée Method", making the wine darker, richer, and bolder, compared to other Rosés. Avoid light Provence Rosés. Sparkling Rosé served cold is a magic match.
If you want to drink red, choose a wine with fresh fruit and good acidity. And stay away from rough tannins.
Vindaloo is an Indian hot curry dish made with (usually) Pork, or other kinds of meat like Lamb, Beef, or Chicken.
Vindaloo is also very popular outside India, and almost always found on the menu at Indian restaurants.
Vindaloo is often the spiciest dish on the menu due to the use of chili peppers.
Some restaurants also serve Tindaloo, which is hotter than Vindaloo, but also a quite different dish from Bangladesh.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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